30 April 2012
Total cheese production, excluding cottage cheeses, was 10.6 billion pounds, 1.5 percent above 2010 production.
Wisconsin was the leading State with 24.9 percent of the production.
Italian varieties, with 4.56 billion pounds were 3.3 percent above 2010 production and accounted for 43.0 percent of total cheese in 2011. Mozzarella accounted for 78.1 percent of the Italian production followed by Provolone with 7.7 percent and Parmesan with 6.1 percent. California was the leading State in Italian cheese production with 31.0 percent of the production.
American type cheese production was 4.27 billion pounds, 0.5 percent below 2010 and accounted for 40.3 percent of total cheese in 2011. Wisconsin was the leading State in American type cheese production with 18.6 percent of the production.
Butter production in the United States during 2011 totaled 1.81 billion pounds, 15.7 percent above 2010. California accounted for 34.4 percent of the production.
Dry milk powders (2011 United States production, comparisons with 2010) Nonfat dry milk, human - 1.51 billion pounds, down 3.1 percent. Skim milk powders - 446 million pounds, up 75.7 percent.
Whey products (2011 United States production, comparisons with 2010) Dry whey, total - 1.01 billion pounds, down slightly. Lactose, human and animal – 1.00 billion pounds, up 10.1 percent. Whey protein concentrate, total - 431 million pounds, up 0.7 percent.
Frozen products (2011 United States production, comparisons with 2010)
Ice cream, Regular (total) - 900 million gallons, down 3.1 percent.
Ice cream, Lowfat (total) - 440 million gallons, up 5.8 percent.
Sherbet (total) – 45.0 million gallons, down 8.7 percent.
Frozen Yogurt (total) – 60.7 million gallons, up 21.2 percent.
Published by USDA National Agricultural Statistics Service (NASS)
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